This new book discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. The editors consider that food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more; hence, the volume emphasizes the interrelationship between these areas and their equal importance in food production.
With chapters from researchers from around the world, this book looks at critically important advances and topics in technology that has become indispensable in controlling hazards in the modern food industry. The varied topics include the role of mineral content of soils in food safety, microwaveassisted extraction of phenolic compounds, foodborne pathogenic anaerobes, enzymatic modification of ferulic acid content, and more.
This book, Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management.
1. Transformation of Phosphorus in Soils of Agroecosystems in Long-Term
Experiments: Sustainability Challenges of Phosphorus and Food
2. The Content
of Exchange Potassium in Soil with Prolonged Application of Fertilizers:
Impact of Soil on Food Safety
3. Foodborne Pathogenic Anaerobes
4.
Microwave-Assisted Extraction of Phenolic Compounds from Ceylon Olive
(Elaeocarpus serratus)
5. Surfactant-Mediated Ultrasound-Assisted Extraction
of Phenolic Compounds from Musa balbisiana Bracts: Kinetic Study and
Phytochemical Profiling
6. Current Prospects of Bio-Based Nanostructured
Materials in Food Safety and Preservation
7. Campylobacteriosis: Emerging
Foodborne Zoonoses
8. Enzymatic Modification of Ferulic Acid Content in
Arabinoxylans from Maize Distillers Grains: Effect on the Rheology of Gels
9.
Stability and Quality of Fruit Juices Incorporated with Probiotic
Lactobacilli
10. Study of Enthalpy-Entropy Compensation and Adsorption
Characteristics of Legumes Using ANN Modelling
11. Enzymatic Production of
Chito-Oligosaccharides and D-Glucosamine by Fungal Chitosanases from
Aspergillus Spp.: A Review
12. Isomaltulose: The Next Sweetener, A Quick
Review
13. Going Through Pulsed Electric Fields Technology for Food
Processing: Assessment of Progress and Achievements
14. Security and
Biodisponibility of Derivatives from Medicinal Plants in Food Consumption
15.
Dough Viscoelasticity of the Bread-Making Process Using the Dynamic
Oscillation Method: A Review
16. Physicochemical Characteristics and Gelling
Properties of Arabinoxylans Recovered from Maize Wastewater: Effect of Lime
Soaking Time during Nixtamalization
Juan Carlos Contreras-Esquivel, PhD, is Professor and Head of the Laboratory of Applied Glycobiotechnology at the Food Research Department, School of Chemistry, the University of Coahuila, Mexico. His research interests are mainly applied glycoltechnology for polysaccharide extraction by using ecofriendly technologies (enzymatic, microwave, pulsed electric field, ultrasonic), and oligosaccharide production by degradative or biosynthetic routes. Laxmikant S. Badwaik, PhD, is Associate Professor of the Department of Food Engineering and Technology at Tezpur University, Assam, India. He is also serving as Deputy Director of the National Accreditation Board for Testing and Calibration Laboratories-accredited Food Quality Control Laboratory of Tezpur University, Tezpur. He has published more than 25 research articles and chapters in various journals and books and also edited one book, Innovations in Food Processing Technology. Porteen Kannan, PhD, is an Assistant Professor in the Department of Veterinary Public Health at Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, India. The research activities of Dr. Kannan include food safety and anti-microbial resistance. He performed his postdoctoral studies at the US Department of Agriculture, Maryland, USA, with a specialization in foodborne pathogens. He has published his work in both national and international journals. A. K. Haghi, PhD, is the author and editor of over 200 books, as well as over 1000 published papers. He has received several grants, consulted for major corporations, and is a frequent speaker to national and international audiences. Since 1983, he served as professor at several universities. He is the former Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal. He is also a member of the Canadian Research and Development Center of Sciences and Cultures.
